Roasted Garlic, Tomato and Mushroom Fettuccine 5 Servings 15 minutesPrep Time 30 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce 1 tablespoon Bertolli® Cooking Olive Oil 2/3 pounds Fettuccine 1 pint cherry tomatoes 1/2 cup herbs, packed and finely chopped 8 ounces mushrooms, finely chopped 1 shallot, finely chopped 1/2 cup sun dried tomatoes, finely chopped 1/2 lemon, juiced 1/2 teaspoon pepper 1 teaspoon salt 1 teaspoon garlic powder 2 teaspoon dried oregano Directions Step 1: Preheat oven to 400 degrees F. Slice tomatoes and add to baking dish. Drizzle 1 tbsp olive oil, toss. Sprinkle generously salt, pepper and dried oregano. Toss. Bake approx 20 min until tomatoes start to release juices. Step 2: Meanwhile, boil water for pasta. Salt the water and cook pasta until just al dente. Reserve 1 cup pasta cooking water prior to draining. Step 3: In a skillet, add the chopped mushrooms and oil. Cook approx 10 minutes until mushrooms are browned, then add shallots. Cook another 5 min, stir often. Step 4: Add sun dried tomatoes, all the seasonings and Bertolli Rustic Cut Roasted Garlic. Stir, cook another minute. Add pasta cooking water, stir, add pasta and herbs. Step 5: Stir well and squeeze in lemon juice, add the roasted tomatoes and serve. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Tuscan Table Fall Get Cooking Asiago Giambotta with Parmesan Polenta Get Cooking Antipasto Tray Get Cooking Asian Shrimp Salad Get Cooking Marinade Ratio Get Cooking
